🤠's easy Beef Bourguinon

You will need about 1 kg cheap stewing beef (eg brisket or flank /rump steak), two carrots, tomato paste, a beef cube, a cup of red wine, 5 bacon rashers, chopped roughly, black pepper and salt to taste, corn starch as thickener, 7-8 button mushrooms ( can substitute with fresh shitake) , a knob of butter, a bay leaf, fresh thyme, 3 stalks, 3 cloves of garlic

Optional: 15-20 small silverskin onions

Step 1. Fry bacon rashers, cut into one inch pieces, in a saucepan until fat is rendered out. Remove rashers, leaving behind bacon fat. Brown beef (cut into one inch cubes) in bacon fat.

Step 2 Quarter mushrooms and fry in remaining bacon fat with a knob of butter.

Step 3. Put brownef beef, chopped carrots and celery, a cup of beef stock, fried mushrooms, a cup of wine, pepper and salt to taste, garlic cloves, fresh thyme and a bay leaves into a pressure cooker. Set for 35 minutes for beef stew setting.

Step 4. After 35 minutes, release the valve naturally (about 15 minutes). Stir in corn starch thickener. Set pressure cooker to saute setting. Add optional silverskin onions. Reduce stock for another 10 minutes until sauce is thick enough to coat a spoon..

Garnish with parsley and serve with mashed potatoes.